Louis blends ricotta cheese, a touch of cream, and Meyer lemon juice and its fragrant rind into a smooth, silken sauce with a luxurious mouthfeel and alluring tang that keeps taste buds standing at attention. She smartly uses the starchy pasta ­water to thin the sauce to the right consistency and help it emulsify and cling to the noodles. Chopped fresh chives add a bit of pungency. | Cooking Light